Our hot gentile salami is a classic Italian salami from the Emilia Romagna region. ‘Gentile’ refers to the casing used. It is thicker than those in other salamis, and allows for superior aroma and flavour retention throughout the 3-month aging process.

We make our hot gentile salami in house and it is simply seasoned with sea salt, hot pepper paste, and Chef Paganelli’s signature blend of spices. We use ground meat of pork raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.

Our hot gentile salami is dairy free and gluten free.